Breakfast, Paratha/Flatbread
Sanika Khadilkar
Aloo Paratha
Aloo Paratha
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Khajur Satori or Dates Flatbread

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Khajur Satori or Dates flatbread

Makes 6-7 flat breads

Ingredients:

For the stuffing:

  • 1 cup dates
  • 2 tablespoon dry grated coconut
  • 2 teaspoon poppy seeds
  • 2 tablespoon milk powder
  • 1 teaspoon cardamom powder
Ingredients for Satori

For the Cover:

  • 1 cup whole wheat flour + flour for dusting
  • 1 tablespoon ghee/butter
  • ½ -¾ cup milk
  • Pinch of salt

Method:

  1. Remove seeds from the dates if you are not using seedless dates. Chop them roughly and add them to a grinder. Make a paste and keep it aside in a seperate bowl.
  2. Dry roast poppy seeds and coconut in a pan seperately until the raw smell goes away. Add it to the dates paste. Mix everything and keep it aside with a lid on it.
  3. Get a bowl and add whole wheat flour in it. Add salt and mix it.
  4. Heat a pan and add ghee/butter in it. Add this hot ghee over the wheat flour. Mix everything with your hands. Make a medium soft dough by adding little milk at a time. Cover it with a damp cloth and keep it aside for one hour.
  5. After one hour, knead the dough again and make equal size balls. Get a stuffing and make the same amount of balls.
  6. Get one flour ball and roll out in a small disk using rolling pin. Get a dates stuffing ball and place it in the center of rolled flour ball. Gather the edges and seal them together.
  7. Flatten this ball with your hands and roll out in a small circle using very little flour for dusting. The Satori should not be thin.
  8. Heat tava/griddle and place this rolled flat bread and brush the sides and the center with some ghee/butter. Cook from both the sides by flipping the other side.
  9. Serve hot or cold with ghee/butter. You can store these for a week in a airtight container.

Kala Chana Curry or Kalya Vatanyachi Usal

Kala Chana Curry or Kalya Vatanyachi Usal

Serves: 2 persons

Ingredients:

  • 1 cup soaked kala chana or black chickpeas
  • 2 tablespoon oil
  • 1 small onion sliced (around ¾th cup)
  • 1 teaspoon coriander seeds
  • ½ teaspoon cumin seeds
  • ¼ cup dry coconut
  • 1 tablespoon chopped ginger pieces
  • 2 medium garlic pods chopped
  • 1 tablespoon chopped cilantro
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon asafoetida
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 1 teaspoon kolhapuri masala or garam masala
  • Salt to taste
  • 1½ cup + 3 tablespoon water

Method:

  1. Wash and rinse soaked kala chana. Add fresh 1 cup of water and cook in a pressure cooker until it is soft. Let the pressure go down completely.
  2. Heat 1 tablespoon oil in a pan. Add sliced onions, ginger and garlic pieces. Saute well. Add dry coconut, corriander seeds, cumin seeds. Cook everything until the raw smell goes away.
  3. Turn off the heat and let the mixture cool down completely. Grind to a fine paste. While grinding add 3 tablespoons of water.
  4. Heat 1 tablespoon oil in the same pan. Add cumin seeds. let them crackle. Add asafoetida, turmeric, red chilli powder, and kolhapuri masala. Add ground paste and mix everything.
  5. Cook for a minute. Add ½ cup water. Let everything boil properly. Add chopped cilantro.
  6. Add cooked chana to the boiling paste along with the water. Add salt to taste.
  7. Let the mixture cook for 10 minutes. Turn off the heat and put the lid on. Let it cook on a steam for 5 more minutes.
  8. Garnish with cilantro. Serve hot with roti.